I have to give Ree Drummond (the Pioneer Woman from the Food Network) credit for this recipe, although I know she didn’t create it. I’ve also seen Paula Deen prepare them too. Back before the holidays, I watched an episode of Ree’s show when she said “Back in the early eighties, these little treats were all the rage at suburban holiday get togethers.” She explained that these bites, while almost “vintagy” and prosaic in their ingredients, are very flavorful and delightful. I don’t remember my mom ever preparing them for their gatherings, but she said her folks served them all the time.
She also said “whoever tries one is always instantly transformed”; and I think she’s right. I made two types; some savory and some sweet. Bill liked the savory and I’m a fan of the sweet! Either way, they’re flavorful, crispy, and delicious. You don’t have to wait until the holidays to make them. Just plan for a day when you’ve got a little time and make up extras because the great thing about them is, that you can make them way ahead of time and then store them in a Ziploc in the freezer. Then, when you need something quick or you’re ready to serve them, just thaw and warm in the oven for about 10 minutes. No, there’s really nothing nutritionally worthy of stats regarding these appetizers… so you’re not going to see any of that! They are just something scrumptious and that people will be thankful you’ve shared!
2 sleeves Country Club-style Butter Crackers
Grated Parmesan Cheese, about 3/4 Cup
Brown Sugar, about 3/4 Cup
2 pounds Bacon, thinly sliced
Preheat the oven to 250 degrees.
Lay the crackers face up on a large rack over a baking sheet. Scoop about one teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker.
It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack.
Repeat the process with the brown sugar.
Place the baking sheet in the oven for about two hours.
Allow to cool and serve at room temperature, because that is how they are best!